Serves 4 – 6 persons


– 1 bass (1.5 kg) cleaned but not scaled
3 kg of ‘Guérande’ rock salt

– 1 egg white
– 2 soup spoons of fennel seed

Cold garnish:

– 1 white fennel
2 large white mushrooms

– ½ a shallot
– 1 crushed garlic clove
– ½ lemon (zest and juice)
– 4 soup spoons of olive oil

Absinth butter sauce:

– Cuttings from the fennel, white mushrooms, shallots and garlic
3 dl of white wine

– 5 cl of Absinth, Pontarlier anis, or other anis
– 100 g of fresh butter

Bass in ‘Guérande’ rock-salt crust, Absinthe butter, crunchy lettuce with fennel seed, fennel and white mushroom.

Preheat the oven to 210°C (thermostat 7). In a salad bowl, whisk vigorously the salt, egg white, and fennel seed, until the mix is creamy. Place a layer (1/3rd) in an oven dish then place the bass on the mix and cover the rest with the rock salt (2/3rds). Place in the oven for 30 to 35 minutes. Remove and let cool for 10 minutes before removing the salt crust. Prepare the Vinaigrette with salt, pepper, lemon zest, lemon juice, olive oil, chopped garlic and shallots, and the fennel shoots (green part). With a mandolin-slicer set at 1 mm, slice the fennel, set the mandolin at 2 mm and slice the mushrooms. Season the mushrooms and fennel with the Vinaigrette and chill in the refrigerator. With the cuttings of the garnish, prepare a stock and wet with white wine and Absinthe. Simmer for 15 minutes, add the butter in small cubes, season with salt and pepper to taste, filter and place in a sauceboat. Serve the bass fillets with the Absinthe sauce and the crunchy lettuce, fennel and button mushrooms.

 Jean-Paul Jeunet, French “Grand chef” born in Arbois, France, has a 2-star Michelin Guide rating.

For further information, visit the Maison Jeunet website